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How To make Farfalle with Zucchini, Yellow Squash and Mint
12 ounces farfalle (butterfly-shaped pasta; also
-- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion
trimmed, thinly
:
sliced 1/2 garlic clove finely chopped
2 small zucchini :
scrubbed, trimmed,
very thinly sliced 1 small yellow squash :
scrubbed, trimmed,
-- very thinly sliced 1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano or pecorino plus
more for :
romano topping
Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve.
Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion a nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes.
Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
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How Italians Cook SQUASH | Italian Squash & Pumpkin Recipes
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We LOVE this time of year, because we have an excuse to eat squash all the time! Every year, Eva introduces me to new squash and pumpkin recipes, and this year is no different. Today, she's sharing some delicious, Italian squash recipes with us!
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This refreshing pasta dish has a touch of zest thanks to the lemon and mint. Recipe below.
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Zucchini, Mint and Ricotta Pasta
3 tablespoons extra virgin olive oil
1/2 yellow onion, finely chopped
2 small zucchinis, thinly sliced into half moons
Salt and ground black pepper, to taste
Red pepper flakes, to taste
1/4 cup mint, chopped
Zest of 1 lemon
1/2 pound penne
1 cup ricotta
1/4 cup grated Parmesan
1.Bring a large pot of salted water to a boil.
2.Heat olive oil in a large skillet. Add onion and cook until lightly caramelized. Add the zucchini and cook until softened. Season to taste with salt, black pepper and red pepper flakes
3.To vegetables, add mint and lemon zest and stir to combine.
4.Cook pasta to al dente. Drain, reserving pasta liquid. Add pasta to the vegetables. Stir in the ricotta and pasta cooking liquid as needed to reach desired consistency. Serve with extra Parmesan.
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Zucchini Carrot Muffins
Ingredients:
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1 carrot
2 eggs
100 gr Greek yogurt
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100 gr grated cheese
30ml olive oil
salt
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1 tbsp baking powder
sesame
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Healthy Zucchini Carrot Muffins | Top Food Eli
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It is the season of Kale and I love to cook with fresh, seasonal ingredients just like I always did in Italy. So while it is still in season, I am going to do another Kale dish but this time with Pasta.
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